Perthshire-born Graeme Pallister is chef patron of 63 Tay Street.

Graeme and his small team are passionate about using the best quality ingredients from local suppliers with the greatest care and attention going into every dish prepared.

Graeme trained at Kinloch House Hotel in the mid-90s and has since worked at Longueville Manor in Jersey, The Angel in Sussex, Restaurant Andrew Fairlie at Gleneagles and Let’s Eat Perth where he was head chef for 2 years before opening 63 Tay Street in 2007. Graeme is also executive chef at Parklands Hotel, Perth.

Although still involved in the Parklands Hotel, Graeme’s focus since 2007 has been on developing 63 Tay Street as his signature restaurant using the guidelines of LOCAL – HONEST – SIMPLE.


Tell us a bit about how you got into food?

My grandmother was, and still is, a great cook. There’s a strong family history in the trade, so it’s definitely in the blood. I loved cooking from about 10 years old and have never wanted to do anything else.


What is the best piece of advice you have ever been given?

Anton Edelmann told me when I was leaving his kitchen in The Savoy to “aim high, never take the easiest route and be true to yourself”. I take that out of the kitchen and say the same to my kids constantly.


Why is Scottish produce so important to you?

Because I’m incredibly biased! It’s like the heartbeat of what I do and love about Scotland. It keeps me motivated throughout the year with seasonal changes and it’s wonderful to see our own producers and chefs using it inspirational ways.


Have you discovered any interesting and innovative products lately?

I am enjoying the game revival we are having. Producers are identifying the nutritional benefits and coming up with great ways to get it on the tables of average families – and not just in sausages! It can only benefit our economy and countryside.


If you were abandoned on a desert island and could only take one Scottish product, what would it be and why?

Arran wholegrain mustard. Not very exciting on it’s own but it could turn a very basic diet into something very bearable! It’s been a great friend to me for many years.


Graeme has been a friend of Eat Scottish for a while and was a guest blogger during the Year of Food and Drink, Graeme shared his reflection on Delicious Dairy month with us, read it here. During our 2014 Food & Drink campaign, Graeme shared a delicious recipe for pan-fried rainbow trout, read it here.



Twitter: @graemepallister

How to book: Tel: 01738 441451 or email:


Venison Burger with Celeriac Frites, Golden Arch Sauce & Blue Cheese Butter

Serves 4



350g seamed venison haunch meat or diced haunch finely diced
4 button mushrooms peeled and finely diced
1 clove garlic minced
1  heaped teaspoon grain mustard
2 free range egg yolks
½ slice of white bread grated
1 shallot peeled and finely diced
1 teaspoon of capers (in your cupboard from last month’s recipe!)
1 dessert spoon of tomato ketchup
½ teaspoon of salt & several turns of pepper
1 celeriac peeled and shaped into chips
1 tablespoon of mayonnaise
1 tablespoon of tomato ketchup
½ dessertspoon of American mustard
50g blue cheese
50g unsalted butter softened
1 tablespoon of chopped soft herbs such as parsley and chives



  1. Preheat your oven to 180oc
  2. Combine the first 10 ingredients into a bowl and get your hands in there to give them a good squish! Shape into 4 large burgers. Set your deep fat fryer to half and gently and slowly blanch the chips in the oil till the soften, remove and turn the fryer up to maximum. Combine the mayonnaise, ketchup and mustard and season the sauce to taste.  Mix the final 3 ingredients to make the butter, roll in cling film to shape and set in the fridge then slice equally into 4.
  3. Pan fry the burger in a little oil till browned on both sides, place on a baking tray and roast in the oven for 10 minutes so it remains slightly softened in the middle, remove and keep warm.  Gently place the blanched chips in the hot oil and fry till golden, remove and season, place the butter on top of the burger and serve as shown. Food of the Gods!